This is a mild to medium-hot recipe for marinade that works well with chicken. It makes enough to coat one chicken. If you want to serve with lots of veggies, just double.

1 tablespoon fenugreek
1/2 teaspoon onion seeds
1/2 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon chili powder
1-1/2 teaspoons paprika
4 cloves garlic, peeled and cleaned
2 tablespoons vegetable oil
1 thumb-sized piece fresh ginger
2 jalapeño peppers (seeds and all)
1 bunch fresh cilantro (washed, long stems cut off)
1/4 cup lemon juice
1 cup plain yogurt*

1. Roast the fenugreek and onion seeds first by heating and tossing in a sauté pan for several minutes. Grind them together using a mortar and pestle or spice grinder. In a food processor, blend fenugreek and onion seeds with the salt, garam masala, turmeric, curry powder, coriander powder, cumin, chili powder, paprika, garlic, vegetable oil, ginger, jalapeños, cilantro and lemon juice until all the ingredients become a smooth paste. Spoon the mixture into a large mixing bowl and stir in the yogurt.

2. Marinate meat or fish for eight hours (or bathe first in white distilled vinegar for shorter marination time). Tofu, vegetables or paneer can be tossed into the marinade just before grilling. Use the marinade to baste over the grill.